MAPPING OF RESEARCH-AND-DEVELOPMENT STRUCTURES IN TRANSDISCIPLINARY AREAS - NEW BIOTECHNOLOGY IN FOOD SCIENCES

This study analyses activities in new biotechnology in food science an d technology using bibliometric methods. Multidimensional scaling is u sed to visualise the structure of the field as represented by scientif ic literature and patent applications. For the science as well for the technology side increasing activities in the field were found. The sp ecialisation analysis shows above average specialisation at the scienc e and the technology side of the EU member countries (except for Germa ny) as well as for the USA. Within the EU also less developed countrie s intensified their R&D activities. At the science side aspects of foo d safety and quality are highly relevant. These topics are also tackle d at the technology side but, compared to the science side these sub-f ields seem to be still more isolated within the structure of the field . Structural differences between the science and the technology side p artly may be explained by special features of the patent law in biotec hnology.